Patient Success Spotlight “After a recent back injury I quickly resigned myself to an extremely limited range of motion and to accepting chronic pain. I’m so grateful I came to my senses and back to Fyzical Therapy & Balance Centers. Within only a few days my pain was diminished and I started to be able to move in ways that would have been impossible because of the pain. Before I could barely put on shoes (I started wearing only shoes that I could slip on), getting dressed in the morning was painful and I had started to cancel plans with friends because I knew that a thirty-minute drive would be too much. Nicole was extremely helpful, and with a series of very simple, basic exercises and guidance I now have zero pain. I’m so relieved for the help, the quick recovery, and that I no longer feel like the pain and a limited life are inevitable.” - Amelia L.
Meet The Staff Staff Spotlight
Dr. Amanda Martin, DPT, CSCS
Experience and Specialties
• Certified Strength and Conditioning Specialist (CSCS)
Amanda has been with our company since 2015, gaining valuable clinical experience as a physical therapy aide while studying to become a physical therapist herself. She has had the opportunity to workwithathleteswhileonaclinicalexperienceatCincinnatiSports Medicine & Orthopedic Center and enjoys working with this patient
• Certified Balance Specialist, Level 3
• Sports Rehabilitation
population.AmandahasalsobecomeaCertifiedStrengthandConditioningSpecialist through the NationalStrengthandConditioningAssociation toenhanceherknowledge in theoptimizationof athleticperformance.Shealsoplansoncompleting theMcKenzie Institutecertificationprogram to increase her knowledge in the treatment of patients with spine and extremity injuries. When not at work, Amanda enjoys walking her dog Abbey and going to the beach.
• Post-Surgical Rehabilitation
Healthy Recipe Vegan Stuffed Cabbage Rolls
You Could Win!
INGREDIENTS • 1 head of green cabbage For the Filling • 3/4 cup brown lentils • 3 cups water • 1/2 cup uncooked quinoa • 1 cup vegetable broth • 1 small onion, diced • 1 tbsp vegetable oil • 1 tbsp red wine vinegar • 2 tbsp soy sauce • 1 tsp smoked paprika
For the Sauce: • 1 (28 oz) can tomato puree • 1 tbsp maple syrup, or sweetener of choice • 1 1/2 tsp red wine vinegar • salt and pepper to taste
Directions Beginboiling thecabbage in3 inofwateruntil the leavespeeloffeasily (about20min).Whendone,allow them to cool. While cabbage is simmering, bring lentils to a boil in a separate small saucepan. Lower heat and allow to simmer for 35 minutes, adding water to the pot as needed. Drain any excess liquid. While lentils simmer, place broth into another saucepan, add quinoa, and bring to a boil. Let simmer for 20 min until all of the water is absorbed (about 20 min). Cook onion with oil in a large skillet over medium heat until soft and translucent (about 5 min). Add 1 1/2 cups of the cooked lentils and 1 cup of the cooked quinoa, along with red wine vinegar, soy sauce, smoked paprika, salt, and pepper to taste. Make sure ingredients are mixed before removing from heat. Preheat the oven to 350°.Stir all sauce ingredients together in a small bowl, then distribute about 1/2 cup of the sauce into the bottom of 9 x 9 inchbakingdish.Afterpeeling leavesoffof thecabbagehead,rollabout3-4 tbspoffilling into thecenter of each leaf until all filling is used. Place each roll into the baking dish. Spoon remaining sauce over the rolls, cover and bake for 1 hour. Let the rolls cool before serving.
Can You Find The Hidden Timer?
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